Yields: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium zucchini diced small
- 1 medium summer squash diced small
- Kosher salt
- ¼-½ teaspoon crushed red pepper flakes depending on how much heat you like
- 4 large eggs
- 4 large slices of bread I recommend sourdough or a seeded loaf
- Chopped chives for garnish optional
For the spread:
- One 15-ounce can cannellini beans drained and rinsed
- 1/3 cup sun-dried tomatoes packed in extra-virgin olive oil drained, patted dry, and roughly chopped
- 1 large garlic clove peeled and smashed
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil from the sun-dried tomato jar
- 3-4 tablespoons water
Instructions
- Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water one tablespoon at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.
- Heat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.
- Poach or fry the eggs, depending on your preference.
- While the eggs are cooking, toast (or grill!) the bread.
- Assembly the toasts: Spread each piece of toast with a thick layer of sun-dried tomato white bean spread. Top with cooked squash and an egg. Garnish with chives and extra salt and fresh ground pepper if you like, and serve immediately.